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HACCP AUSTRALIA FOOD SAFETY BULLETIN ISSUE 16 2012 Produced by HACCP Australia, the country’s leading provider of food safety services - www.haccp.com.au BRC Key changes to requirements in issue 6 A-Z Alphabetical food for thought ‘CUTTING’ COSTS You get what you pay for with cutting boards E. coli Fear vs reality
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Page 1: HACCP AUSTRALIA - HACCP International

HACCP AUSTRALIA

FOOD SAFETY BULLETINISSUE 16 2012

Produced by HACCP Australia, the country’s leading provider of food safety services - www.haccp.com.au

BRCKey changes to requirements in issue 6

A-ZAlphabetical food for thought

‘CUTTING’ COSTS You get what you pay for with cutting boards

E. coliFear vs reality

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I thought I might use this introduction page to give readers some more information about our organisation and its resources. Since its establishment, some 13 years ago, HACCP Australia has become one of the largest, dedicated food science organisations in Australia and its activities now extend across many fields and countries.

In terms of activities, I would like to focus on one of our certification schemes for non-food products and services and the alignment this scheme has with the world’s leading food safety standards.

Contamination risks in food handling come from three main sources – the environment, the ingredients and the equipment and materials used in the process. The last one is the focus of our certification scheme. Products that have incidental food contact or significant impact on food safety are often the least considered. Most HACCP based food safety programmes address the first two very well, however the latter category can get less attention and sometimes gets ignored. Recently, GFSI endorsed food safety schemes have addressed this – now looking for auditable, due diligence processes in the selection of materials, consumables and equipment that present such a risk and our certification scheme is designed to meet precise requirement.

Products such as gloves, cutting boards and cleaning consumables have significant food contact and risk profiles. A well made, well designed and food safe cutting board, for example, may cost a few cents more than other less appropriate competing products but, as with most things in life, you get what you pay for. The articles on pages 5 and 8 are well worth a read in explaining what we look for in evaluating products as part of our certification process.

“As with most things in life - you get what you pay for”

ISSUE 16 2012 HACCP AUSTRALIA | 03

to the 16th HACCP Australia Food Safety Bulletin.

Welcome

Clive Withinshaw, HACCP Australia

For more information on any article in this magazine or to submit editorial or a comment, please email to : [email protected]

For more information on HACCP Australia’s range of services, please visit www.haccp.com.au

The Food Magazine Awards were established by Food Magazine in 2004 to recognise and reward best practice and innovation in food and beverage processing in Australia and New Zealand.

This year, HACCP Australia will again sponsor the Food Safety & Innovation in Non-Food award. This category specifically recognises non-food suppliers to the food industry and the major impact this sector has on food safety. Subscribers to this magazine will already understand the importance of non-food material, equipment and services in regard to the integrity and safety of food. It is hoped that these awards will further raise the profile of these issues and assist the food industry in recognising the benefits of true food safe design and characteristics.

The winner of the FOOD SAFETY and INNOVATION IN NON-FOOD award will be announced at the 2012 FOOD MAGAZINE AWARDS gala dinner at Doltone House, Sydney.

Similarly, in cleaning or pest control activities, food businesses are, to a greater extent, actually sub contracting the performance of part of their HACCP programme. Service providers that carry our mark have been audited and evaluated in close detail in terms of competence, HACCP awareness, food safety training, material selection, reporting and on site operations giving confidence to the buyer and seller alike as to their ability to deliver a compatible service. Service providers that do not demonstrate a real commitment to providing a high standard of food safety capability generally fail to meet the certification requirements.

In recent months, we have been very active in event participation both here and overseas. Earlier this year, we worked closely with the BRC at their annual London convention, exhibited at the FHA conference in Singapore, undertook educational seminars for ‘Yum’ group in China and BRI Camden in the UK. Other general seminars were run in Australia, Singapore and Hong Kong. In the next few weeks, we will once again sponsor the Food Magazine awards in Australia (see below).

A number of truly excellent products have gone through our evaluation process offering effective solutions and products to the food industry, (the pest control devices on page 25 for example) and I urge you to consider those listed in the index on pages 28 and 29 all of which are food safe and compatible with food industry needs.

As I mentioned at the beginning, our growth over the years has seen us establish an enviable food science brain pool (self excluded) and I do encourage anyone who has any questions or is looking for advice or a techno chat to give us a call. Thanks for subscribing. Let us know if there is a topic you would liked featured in forthcoming issues. xz

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The gulf between our fears and the facts of this E. coli story may put us in greater danger, says risk consultant, David Ropeik.

Last years major outbreak of foodborne disease in Europe offers an interesting lesson in the psychology of risk perception. To be sure, the danger from such an outbreak is real. It killed 18 people and infected more than 2,000, hundreds of whom may suffer lifelong kidney damage. Cases have been recorded in 10 countries, but all were infected in northern Germany. In addition, this appears to be a new and more dangerous strain, a reminder of the constant battle medicine and public health must wage against the phenomenal ability of germs to mutate to resist our controls.

Certainly this risk is far more real than, say, the hypothesised human health risks from GM foods, or the disproved risk that vaccines can cause autism – other threats that demonstrate how our response to risk is more emotional than evidence-based. The number of dead and ill from this foodborne disease outbreak is already higher than the likely long-term mortality and morbidity caused by the Fukushima nuclear power plant accident in Japan, based on what we know so far about the dosages of radiation released (though that event is still unfolding).

But the actual danger for any vegetable-eating European, even in Hamburg or other places where the cases have been concentrated, is low. Statistically. Scientifically. But then, we don’t just use scientific evidence or statistical probabilities to figure out what’s dangerous. Risk perception is a mix of facts and feelings, intellect and instinct, reason and gut reaction. And in many cases, the feelings/instinct/gut have the greater influence.

This is neither right nor wrong, smart or stupid, rational or irrational. It’s simply the reality of how we go about protecting ourselves, using the few facts we have, and applying a set of instinctive risk perception “fear factors” that help us gauge, quickly and subconsciously, how scary those few hints and clues feel.

The problem is, as good a job as this instinctive system has done during human evolution, it can make mistakes. Dangerous mistakes. We can fear too much (vaccines), or too little (particulate pollution from coal-burning power plants), despite the available evidence, and our perceptions can create risks all by themselves. Excessive fear of vaccines is allowing diseases that had almost been eradicated to spread once more. Conversely, inadequate concern about coal-burning power stations has meant coal has been favoured over scarier nuclear

power, risking sickness and death for thousands of people from particulate air pollution. Fukushima is now playing a powerful part in this retreat from nuclear power.

So watching this foodborne E. coli outbreak unfold has been instructive. Why, if the actual risk for any given person is so low, does it feel so scary to so many? The study of risk perception has found that uncertainty raises fear. We are uncertain about this risk for two reasons. First, science doesn’t have all the answers, about which foods are risky, where they came from and so on. Second, any invisible/odourless/tasteless risk like this that we can’t detect with our own senses is scary because we don’t know all we need to know to protect ourselves. And in this case there is great uncertainty because of the unknown nature of the organism, and the difficulty in tracking down where it originated. That’s a lot of unknowns, which make the risk scarier.

If you think a risk can happen to you, it doesn’t matter what the numbers say. Many risk communication experts work hard to find clearer ways to help people understand risk numbers, as though that will make us think about those numbers more rationally, but if a risk is only, say, one in a million, but you think you could be the one, you are likely to worry at least a little, because your job is to keep yourself alive, not the other 999,999.

High awareness also increases fear. Subconsciously, the danger-detection systems in the brain give extra weight to information that’s coming in all the time, or that can be readily recalled. This “availability heuristic” then feeds on itself in a positive feedback loop. We pay more attention to information that could mean we are at risk, and the media, in fierce competition with each other to bring us the information we want, feed this appetite, and feed our fears.

These are just three among many specific components of our instinctive risk perception system that can lead to the “perception gap”: the gap between our fears and the facts. This gap presents its own, very real risks. In this case there are a lot of people who aren’t eating vegetables – any vegetables. That’s not good for their health. Hundreds of thousands of people are more worried than necessary, and more worried than normal, and chronic worry produces the myriad damaging health effects of stress (including a weakened immune system, which makes us more vulnerable to the very bacterial infections about which people are worried in the first place).

In addition, this outbreak will have cost a huge amount of money, and damage to the livelihoods and lives of thousands of people engaged in the produce and food industries across Europe.

I am not criticising people for being irrational about risk. Science has taught us just how inescapably instinctive and emotional the system is. But it is valuable to observe that the way we perceive and respond to risk can itself put us at risk. Understanding that, and understanding the specific elements that make a given risk more or less frightening than the facts alone suggest, is the first step toward avoiding the dangers of the “perception gap”, and making healthier choices for ourselves and for society. xz

David Ropeik is an instructor in the Harvard University Extension School and author of How Risky Is It, Really? Why Our Fears Don’t Match the Facts.

First published by The Guardian Friday 3 June 2011. guardian.co.uk

E. colifood-poisoning

outbreak shows how fear

can triumph over reality

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Every home has one or two, commercial kitchens may have ten or twenty, industrial food processors sometimes have hundreds; cutting boards are one of the most common pieces of equipment in food preparation.

What makes a good cutting board? A good cutting board is first and foremost a good surface for cutting, chopping and dicing food. It is solid and firm enough to resist a knife’s pressure without being so hard as to dull the blade of the knife. Many materials make great surfaces for cutting, but not all materials are suitable for use in commercial food preparation. Wooden cutting boards have porous surfaces which can remain damp, are difficult to sanitise and which have been shown to harbour bacteria. For this reason, most food safety authorities, including auditors and government inspectors, disallow the use of wooden cutting boards in commercial food handling premises.

Glass cutting boards are also unsuitable for commercial kitchens, despite being popular in homes for their aesthetic appeal and heat-resistant properties.

A better alternative for commercial kitchens are polymer (plastic) cutting boards. Polymer cutting boards are impervious, non-absorbent and non-contaminating. In addition, they can easily be cleaned and sanitised.

Polypropylene and polyethylene are the polymers most commonly used to make cutting boards, but it is also possible to purchase rubber, nylon and silicon cutting products.

When choosing a cutting board, shape and size are important. A cutting board which fits in the dishwasher is much easier to clean and sanitise. The shape is important because cutting boards with unusual shapes, such as ‘built-in’ hooks, ridges or patterns can be more difficult to clean than simpler shapes. Cutting boards which are made from a single contiguous piece of material are best, since boards which are laminated, veneered, inlaid or have handles or hooks attached can be too difficult to clean.

Polymer cutting boards can be made in a huge range of colours. However, some pigments used to colour plastics are toxic and could contaminate food that come into contact with coloured boards. Not all coloured boards are equal in this respect.

Coloured boards provide a great tool for controlling cross-contamination in a commercial environment. Colour-coding of cutting boards and other utensils designates specific colours to particular food types which can prevent bacteria from raw foods contaminating cooked foods. It also minimises incidences of food tainting, in which strong flavours, such as fish are transferred to more delicately flavoured foods.

There is no formalised standard for colour coding of food preparation equipment. HACCP Australia recommends the following colour codes which are widely accepted in Australian kitchens:

Green Vegetables and FruitWhite Bakery and DairyYellow PoultryRed Raw meatBrown Cooked meatBlue Seafood

Another tool to improve hygiene is the incorporation of anti-microbial additives into polymer cutting boards. A number of antimicrobials have been used for this purpose, the most popular being silver-based technologies including silver-zeolite and nano-silver and triclosan. A number of effects are claimed for cutting boards containing antimicrobials, however, for some of these claims, the scientific evidence can be scarce. Again, not all antimicrobials are equal. They are particularly unlikely to have any germicidal or growth-inhibiting affects on surfaces which are soiled with food particles. Proper cleaning of the cutting board is still the number one defence against micro-organisms.

Cleaning and maintaining a cutting board is simple. First remove large pieces of food from the surface by scraping or wiping. Next, scrub all surfaces with a firm-bristled brush under

A CUT ABOVE

CONTINUED ON PAGE 06

By Karen Constable - HACCP Australia

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warm running water with detergent. Inspect the surface to make sure there are no signs of food materials, fats or oils. Finally, sanitise the cutting board by putting it through the longest cycle of a commercial dishwasher or by immersing it in a mild bleach solution for 30 minutes. Inspect the cutting board regularly for chips, cracks and rough edges. Discard the cutting board if it is chipped, cracked or when it becomes heavily scored and/or stained.

HACCP Australia has developed a standard to assist designers, manufacturers, purchasers and users of cutting boards for use in food preparation in commercial premises.

The purpose of the standard is to define and to describe best practice with respect to the food safety aspects of cutting boards specifically for commercial use. Design, materials of construction, suitable colourants, heat resistance, impact resistance, microbial inhibitors, marketing and labelling requirements are specified.

Clive Withinshaw of HACCP Australia says, “We have evaluated a number of cutting boards against our standard and, to date, only Tomkin Australia’s Chef Inox Colour Coded Cutting boards have been certified as conforming to the HACCP Australia Standard. They definitely represent the best in terms of hygienic design and materials”

The Chef Inox Colour Coded boards are manufactured using hygienic, tough polypropylene. Polypropylene provides an autoclavable product with high chemical, stain and aroma resistance. These cutting boards will do not dull knives, chip, splinter nor warp. They are colour coded, dishwasher safe, non-absorbent and have a temperature range of 20°c to 105°c. They represent the high standard that busy commercial food handlers demand – especially those which need to meet the exacting standards of modern food safety standards – particularly important for such products that have frequent food contact. xzFor more information please contact Tomkin 02 8665 4675 or visit www.tomkin.com.au

“We have evaluated a number of cutting boards against our standard and, to date, only Tomkin’s Australia’s Chef Inox colour coded cutting boards have been certified as conforming to HACCP Australia’s standard. They definitely represent the best in terms of hygienic design and materials.”

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A is for apple pies. Should ‘Simple Simon’ want to sell his wares to a large chain of stores, that chain of stores, in the

interests of customer safety and brand protection will require the manufacturer to have a HACCP-based food safety programme. The manufacturer’s HACCP programme requires him to purchase safe ingredients, so he, in turn, will require his ingredient suppliers to have their own HACCP programs. In this way, food safety becomes integrated all the way from ‘farm to fork’.

But - if the food manufacturer is required to buy ingredients which are safe, what about the goods and services he

purchases which are not food ingredients? How does the food manufacturer know that they safe and suitable? He can perform his own evaluation or rely on declarations from the supplier of a product or service. Alternatively he can seek evidence of an independent assessment. HACCP Australia offers certification for products and services that are food-safe and suitable for use in food businesses that operate a HACCP-based food safety programme.

C is for chemical hazards to food safety. Chemical hazards include cleaning chemical residues, pesticide residues, and

machinery lubricants. If these chemicals get into food, they can cause illness and injury.

D is for direct food contact. Equipment which comes into direct contact with food includes; conveyor belts, magnetic

separation devices, utensils and pans. Equipment for direct contact has the potential to contaminate food. It must be made from suitable materials, be clean and cleanable and be free from parts and pieces which could break off and contaminate food.

Evaluating products and services for the food industry is what HACCP Australia’s Endorsement and Certification

Programme is all about. All evaluations are performed using a risk-based methodology, based on the principles of HACCP as codified by the Codex Alimentarius of the World Health Organisation. Hazards to food safety which could arise from the use of the product or service in a food handling facility are identified, and methods of controlling hazards are analysed.

F is for food-safe. Food-safe products are free from chemical, physical and microbial hazards which could cause injury or

illness if they got into food.

G is for good manufacturing practices, an essential requirement for manufacturers of items that will come into

contact with food.

Hygienic design is very important for equipment and machinery used in food handling areas. There have been

a number of high profile outbreaks of food-borne illness associated with microbial growth within machinery. A camp full of children was sickened from a pudding contaminated with Salmonella which came from inside a blender with a damaged shaft seal in 2009. Last year thirty people died from eating cantaloupes (rock melons) contaminated with Listeria from an unclean and un-cleanable produce-washing tank. Others have been sickened and died from contamination of cold sliced meats from unclean slicing equipment.

I is for icemakers, soft serve machines and ice vending units. HACCP Australia certifies a number of these machines that

are well-designed, made from suitable materials and easy to keep clean.

J is for Julian date codes, which are commonly used for identifying batches or lots of product in the food industry.

Traceability is an important characteristic for many non-food items as well, particularly high risk products such as cleaning chemicals.

K is for killing germs. In the food industry it is known as ‘sanitising’. Sanitising reduces the number of micro-

organisms on a surface. It can be done with chemical agents, such as bleach, or with hot water. Disinfection also means killing germs, but is usually more rigorously defined and typically refers to a greater reduction in microbial load than ‘sanitising’.

Lighting can be a source of hazards in a food handling environment, the most obvious being broken glass from a

shattered light bulb or tube. Proper lighting is also crucial for cleaning processes, since many cleaning processes rely on visual inspection.

Enmin’s certified vibratory equipment

A Thorn certified light fitting

By Karen Constable - HACCP Australia

The A – Zof supplying to the food industry

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ISSUE 16 2012 HACCP AUSTRALIA | 09

Microbial hazards to food safety include bacteria, viruses, moulds and their toxins.

N is for non-conformance. All certified food-safety programmes require regular audits to verify conformance

to the requirements of the programme. Unsuitable fit-outs, fittings and contracted services are common sources of non-conformances from food safety auditors. Typical examples are; unfinished (raw) concrete floors in cool-rooms, uncovered or unsuitable lighting and sub-standard pest control services.

Orange coloured bags, bins, tubs and cloths are sometimes coloured with pigments containing heavy metals such as

cadmium and barium. These colourants can pose a risk if they migrate into food.

P is for physical hazards, which include fragments of glass, pieces of metal and rigid plastic, stones and wood. Common

sources of physical hazards in food handling areas are; broken equipment, loose screws and wooden pallets.

Questions about food-safe products and services? Call HACCP Australia 02 9956 6911 or email [email protected].

Reduce the risk. Difficult-to-clean equipment which provides a harbourage for dangerous bacteria can significantly

increase the risk of contamination in a food handling environment. Choosing equipment made from smooth, impervious, corrosion-resistant materials which that can be easily cleaned or dismantled will reduce the risk.

Service providers including providers of cleaning services, pest control services and specialist consulting services such as

compressed air consultants and kitchen designers are among the many businesses certified by HACCP Australia.

T is for temperature. Temperature monitoring is part of almost every food safety programme. Product temperatures

are very common critical limits in food safety programmes. Thermometers, sensors, data loggers and refrigeration control devices all play important roles in food safety.

Ultraviolet light is commonly used in the food industry. The lamps in insect control units emit ultraviolet light which

attracts some flying insects. Ultraviolet light is also used for sanitising and disinfecting, particularly in water treatment plants.

Verification is one of the seven principles of HACCP. Verification processes are used to check that the food safety

programme is working properly.

W is for ware-washers, which include dish-washers and glass-washers. Ware-washers are often identified as a

critical control point in food safety programmes for businesses which cater to vulnerable populations, such as Aged Care Facilities. Many ware-washers do not meet best practice in terms of hot rinse times and temperatures.

eXpensive recalls can be avoided by reducing the risk to food from materials, equipment and services used during food manufacturing processes.

Yersinia enterocolitica is a bacterium which causes food-borne illness, especially from undercooked pork products.

It can be carried into food facilities by rodents, which are also carriers of Yersinia pestis, the pathogen responsible for bubonic plague. Rodent control is a key role for pest control providers to the food industry.

Zoom in, zoom out. A great food safety programme is one that has been with attention to detail; ‘zooming in’. An

example is a HACCP programme which acknowledges that compressed air comes into contact with food packaging, and controls the hazards that could arise from contaminated air. Zooming out is also important: all food manufacturers aim to make safe food and that takes an integrated approach. xz

A Testo certified thermometer

An Eswood certified dishwasher

ONLINE TRAINING

Convenient and Cost Effective

www.haccp.com.au

• Food Safety Supervisor

• Allergen Awareness

• Food Safety for Food Handlers

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PART 2An article by Richard Mallett, European Director at HACCP International, with information kindly provided by David Brackston of the BRC.

Audits against Issue 6 of the BRC Global Standard for Food Safety commenced in January of this year. Whilst, in the words of the BRC, the changes made represent an evolution rather than revolution over the requirements of Issue 5, there are some potential pitfalls if the Standard is not read through properly and a serious gap analysis performed. We hope that this overall summary of the some of the key changes will help you.

Section 1 - Senior Management Commitment• The section has been reorganised and now includes some requirements previously in section 3. For instance, Organisational structure (1.2) and quality policy statement (1.1.1). The link between a company’s policy statement, the setting of objectives and targets to achieve the policy, measurement of results and review through the management review process is made through requirements 1.1 - 1.3. Setting Quality Objectives was always part of the requirements of Issue 5. Now there is a requirement to document clear targets / measures of success, to monitor progress against the objectives and to report at least quarterly to senior management. The key word here is ‘measurable’. Pick objectives that will lead to improvements and can be measured in some way. Think of these as just a few examples: Training of x% of staff in y months. An

improvement in hygiene audit score from 80 to 85% within 6 months. An improvement in surface swab results so that at least 90% are within target of x. Reduction in damages reported from 3% to 1.5% within 1 year. Above all, make sure the objectives have some advantage to the operation..• The company shall have a demonstrable meeting programme (i.e. evidence will be required) whereby quality, food safety and legal issues to be brought to the attention of senior management at least monthly. Perhaps set up a simple agenda (Production quality issues, hygiene audit results and issues, non conformances and complaints for the last month, resources etc) and set in stone that the meeting, involving x,y and z, being conducted on the last Friday of each month, with minutes circulated to senior management, or better still, senior management involved.• The company’s senior management shall ensure that the root causes of non conformances identified at the previous BRC audit have been identified and addressed. It is worth starting to get used to the idea of root cause analysis now. When we review the clauses on corrective action this term will crop up again! A non conformance has occurred. Why and how did it happen? What root factors allowed or caused this to happen? An example: Cleaning chemicals are routinely left out, close to food / food areas. The corrective action is not just “ask the staff to put them away”. It is now an investigation – why does this happen? Have we got sufficient lockable storage areas? Are they appropriately sited? Do we have appropriate key-holders?

Section 2 - The Food Safety Management System – HACCP

The mandatory requirements have been expanded somewhat over Issue 5. There are revised clauses on managing the pre-requisite programmes, a change that brings the Standard in keeping with the level of detail given to pre-requisites in ISO 22000.

In summary, section 2 on HACCP in Issue 6 places a greater emphasis on the implementation and validation of the pre-requisite programmes. It states that the pre-requisite control measures must be clearly documented and included in the development and review of the HACCP programme. So what does this mean in practice? What is a pre-requisite programme? Try to think of it as a “site-wide” or “covering all process steps” control, as opposed to a process specific control. Now thinking of some examples becomes easy:

• Pest control is a site wide control – the management of pests is crucial over all areas of the factory and loss of control could affect any process step.• Cleaning and sanitation falls under the same definition – it’s no good concentrating on some areas and leaving others dirty – the potential for cross contamination from these dirty areas renders the HACCP plan ineffective. The list goes on of course in much the same way including (but not exclusively):• Staff training• Personal hygiene rules• MaintenanceThat is quite different to a process specific control. These exert

control at one or few places in the overall process. Think for instance of:

The main changes to requirements in issue 6

of the BRC Global Standard for Food Safety

Richard Mallett, European Director of HACCP International

David Brackston, Senior Technical Services Manager

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• Pasteurisation at a pasteuriser• Metal detection• A thermal processing step applied to food• A specific packaging gas mixture used at a packaging machine• A deliberate “at process” check such as a specific goods inspection or analysis following a defined instruction.

Issue 6 of the BRC Global Food Safety Standard requires that:-• You document clearly the pre-requisites. This means a proper cross reference (perhaps a separate table?) within the HACCP Plan showing which pre-requisite controls manage which site-wide potential hazards. Include references to the SOP numbers or the Quality Manual containing these procedures.• You validate these pre-requisites and include them in HACCP development and review. You should be able to manage this through an internal audit programme. But beware that validate means “check that they are effective at reducing the hazard” – constant pest issues recorded means that the pest control programme cannot be validated as effective and thus will put at risk the HACCP Plan. Cleaning and sanitation can be validated by visual checks and a programme of rapid or conventional microbiological swabs – this is scientific and ultimately tells us we’re doing a good job. But just swabbing one area all the time doesn’t validate!• And your HACCP review audit or meeting checklist (yes it should be this formal) should require an examination of your pre-requisite programmes. Are they effective or do we need to do more?

Section 3 - Food Safety and Quality Management System

Although much of the actual content of this section remains similar to Issue 5, it has been re-organised with the transfer of some clauses to section 1, the removal of customer focus entirely and inclusion of control of non conforming products (3.8) which was formerly in section 4 of Issue 5.

The internal audit (3.4) requirements have been extended to include process/environment inspections, often carried out as part of a “hygiene audit” check, and require that this check is carried out at with a minimum frequency of monthly. This is both an example of the greater GMP focus of Issue 6 and of the appearance of some mandatory procedural frequencies. This is a sensible move forward in ensuring that fabrication, equipment or housekeeping issues can be dealt with in a timely fashion – something that would not really be possible with, for instance, quarterly audits in certain circumstances.

Greater emphasis has been placed on Supplier and Raw Material approval and performance monitoring (3.5). This now requires a documented risk assessment of raw materials (3.5.1.1) as the basis for establishing raw material supplier approval and sampling regimes. You will need to consider each raw material or raw material group, the credible hazards that could arise from them and the level of control you can or cannot exercise in eliminating these hazards. Your approval, testing and inspection criteria should be clearly based on this. Within section 3.5 requirements for suppliers of raw materials (3.5.2) have been separated from the management of suppliers of services (3.5.3). A new section has been included to cover the management of outsourced processing (3.5.4). This covers intermediate parts of a process which may be undertaken at another site e.g. Agglomeration of powders or maturation of cheese and ensures transparency to customers.

Requirements for corrective actions (3.7) and complaint handling (3.10) both now include requirements to ensure the root cause of the Issue is addressed.

The only change to the requirements for Traceability (3.9) is the inclusion of guidelines for the time, 4 hours, to retrieve records. This has been introduced to ensure information can be produced quickly in case of a recall. In practice, however, auditors will use the traceability exercise to undertake a review of processing records associated with the products chosen for the trace exercise.

Product recall now includes the requirement (3.11.4) to notify the Certification Body within 3 days of a recall being undertaken. This ensures that any incident can be reviewed and customers can have full confidence in certificates Issued.

Section 4 - Site StandardsSite security has attained greater significance with the global

spread of the Standard and particularly where products are exported to the United States. A documented risk assessment of security arrangements is now included (4.2.1) to ensure security risks are adequately addressed. In practice this means you must consider each area of your facility, externally and internally, access and movement routes and areas in which food products, equipment, plant and chemicals are stored. Consider how easy it would be for an intruder to gain access to these areas. What current safeguards do you have – Is the actual site secured by

CONTINUED ON PAGE 12

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means of fences/gates? Are all appropriate doors locked? Is signage apparent? Are monitoring systems, such as CCTV, used? Are areas always manned or are they empty for periods of a time?

High risk/high care – The Standard has attempted to clarify where high risk and/or high care areas are required by introducing a decision tree and new guideline. The intention is to ensure a consistent interpretation. The requirements for high risk areas were always strict of course, but the requirements for high care areas have been increased particularly in respect to changing facilities (4.8.4) and segregation between high care and low risk areas (4.3.5). This reflects the protection which needs to be provided to high care products to control the risk from pathogens. In both cases, risk assessment forms an integral part of satisfying the clauses. For high risk areas clause 4.4.13 requires that they shall be provided with sufficient changes of filtered air, with filter specification and frequency of air changes documented.

Allergens (5.2) continue to be the cause of a significant number of product recalls in both North America and Europe.

The lay out product flow and segregation (4.3) section has been extended with a requirement for a site plan showing different risk zones (4.3.1) and incorporation of process and staff flows (4.3.2). There should be clearly identified risk zones for enclosed product, low risk product, high care product and high risk product. This assists the organisation of process flow, identification of potential cross contamination points and appropriate levels of processing environment control. It should dictate and direct the implementation of pre-requisite programmes and the level at which they need to be implemented. Clearly, the cleaning of a high care area with open product should be at more depth and more frequent that the cleaning of an enclosed product storage / warehouse area.

Building Fabric (4.4) has been condensed but the expectation of sites is unchanged from Issue 5.

In recognition of the risk that water contamination can play in product safety a plan of the water system is now required (4.5.2). This is to be used in defining water sampling points and identifying areas where water may require treatment. A plan of water drainage is also required for high care or high risk areas to verify that there is no risk from drainage flow.

Within Staff Facilities (4.8) the requirements for both high care (4.8.4) and high risk (4.8.5) changing facilities are now more detailed to ensure a consistent approach and reflect established industry best practise.

The management of the risks to products of chemical and physical contamination (4.9) and methods for detection and removal of foreign material (4.10) has always had a high priority within the Standard. Within Issue 6 these requirements have been extended considerably to try to ensure a consistent approach. In particular the clauses reflect the management of risks from different materials and the different technologies available for removal of contamination. Included now are specific sections

on managing products packaged into brittle containers. The controls demanded are in place to prevent physical contamination of product from glass and brittle materials caused by breakage, and consequent clean down of production lines in which brittle containers are used. There are also clauses in place for the management of filters and sieves, X ray detection equipment, magnets and optical sorters as detection devices. The clauses require, where appropriate to the system employed, procedures for verifying operating effectiveness, integrity and inspection checks. Depending on the type of production undertaken, some requirements may not apply.

Housekeeping and Hygiene (4.11) is an area that was identified from the initial consultation as requiring greater emphasis and an area where most variability occurred on customer audits of certificated sites. Accordingly, audits will generally incorporate observation of line-change cleaning and may require dismantling of equipment for inspection where this does not adversely affect production. Cleaning standards are now required to be defined and validated to be appropriate for the particular risk (4.11.2). The new clause 4.11.3 expects resources and the planning of cleaning to take account of the cleaning of equipment which is only acceptable outside of production periods. New more detailed requirements have also been introduced to cover Cleaning in Place (CIP) systems (4.11.6) where these are used in liquid processing plants e.g. Dairies.

In recognition of increasing legal requirements on the use of “waste” food for animal feed, a new requirement (4.12.3) has been added to ensure products for animal feed are handled correctly.

The Pest control section has been revised to provide greater clarity on the expectations of a site where pest control is undertaken by the site (4.13.2). There is a new requirement for in depth pest control surveys (4.13.8) typically quarterly in addition to the routine pest control measures to provide an overview of the pest control programme.

The requirements for Storage (4.14) and for Dispatch and Transport (4.15) have been separated into two sections and more details have been added to the management of dispatch and vehicle checks. Off-site storage facilities owned by the company must now be included in the audit or specifically excluded where these are within 50 Km of the main site. This is to ensure products are not at risk when stored.

Section 5 - Product ControlProduct design and development (5.1) has been slightly

revised to ensure that the development process does not unwittingly introduce new hazards to the production facility e.g. allergens without this being properly considered. Guidelines on products for development (5.1.1) and sign off of new products by the HACCP team leader (5.1.2) have been added to ensure new hazards are controlled.

Allergens (5.2) continue to be the cause of a significant number of product recalls in both North America and Europe. This area of the Standard has been revised to ensure that some of the main causes of the Issues are fully addressed. The list of controls to consider in making a risk assessment (5.2.3) and introducing allergen control procedures (5.2.4) have been extended. New clauses have been introduced to cover validation of cleaning methods to remove allergenic materials when changing products (5.2.8) and product change over and

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label checks (5.2.10). There is now a need for all production staff to be given a general allergen awareness training (5.2.9) to have an understanding of the Issues. Where it is not possible to prevent cross contamination the use of warning statements on products in line with legislative or industry guidelines has been added (5.2.6).

There are an increasing number of assurance schemes for primary agricultural products which require an assessment of the chain of custody in packing and processing operations to allow a claim to be made on products. To address that need and prevent the need for additional inspections the section on identity preserved materials (5.3) has been extended and renamed to specifically cover assurance claims. This includes verification of origin of raw materials (5.3.1), mass balance checks at least 6 monthly (5.3.2) and review of process flows to identify and control risks of product mixing or loss of identity (5.3.3).

The interaction between food and its contact packaging (5.4) has been an emerging food safety issue. The new requirement (5.4.1) extends previous requirements concerning certificates of conformity for packaging and obliges the sharing of information on product characteristics and usage to allow the correct packaging to be used.

Section 6 - Process ControlControl of operations (6.1) has been reworded to ensure

that the production process is managed through recipes and process specifications to control not only product safety but also consistent quality of the products produced (6.1.1). New clauses have been added to ensure that the production lines are checked before start up and at product changes (6.1.6) and that the correct packaging is used, and packaging changes and coding are carefully controlled (6.1.7) to prevent errors.

There have been no significant changes to requirements for Quantity control (6.2) or Calibration (6.3)

Section 7 - PersonnelThis section of the Standard has been simplified with some

rewording. The use of temporary workers, often supplied by Agencies, has been a significant development in recent years and auditors have been asked to ensure that temporary staff have been adequately trained and are aware of site hygiene rules. The Training section (7.1) has been extended by the requirement for sites to be able to retrieve training records for agency trained staff (7.1.4).

Requirements for personal hygiene (7.2) have been simplified to make these clearer. The wearing of jewellery, other than plain wedding rings or wedding wrist bands, is not permitted in production areas (7.2.1).

Medical screening (7.3) requirements have been reworded to take account of personal privacy laws which are present in some countries (7.3.2).

The requirements for Protective clothing (7.4) remain largely unchanged. Auditing of laundries however now only applies to laundries for High care/high risk clothing (7.4.4).

We wish all those food processors going through an audit against Issue 6 of The Standard this year the very best of luck – and take this opportunity to assure you that, with proper consideration of the changes within Issue 6, against what you may have had in place for Issue 5, it is not an onerous task. xz

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Hoshizaki is widely considered to be one of the world’s leading manufacturers of ice makers. Its ice machines’ superior reliability and design ensure customers can depend on their ice machines day in, day out, year after year.

Hoshizaki is the world’s number one ice maker with over 60 years of creating the world’s best ice. Its product engineering, manufacturing, quality control and quality of internal components now see Hoshizaki ice machines leading the world in terms of industry standards.

Hoshizaki provides industry-specific solutions for the needs of restaurants, bars, fresh produce, food processing, education,

healthcare, catering and clinical markets, allowing operators to deliver the very best possible service and solutions to their customers.

Hoshizaki is noted for innovative resource efficient, environmentally friendly, ice makers, adding value to the end user through cost saving and sustainability. Hoshizaki innovates in every sector within which it operates. For example, in the clinical sector, users can choose ice makers that produce different types of ice and sizes. In the hospitality sector, ball ice, flaked ice, cublet ice, square ice and crescent ice are all available, making the difference in quality beverages such as cocktails where the role of the ice is crucial to the quality of the end product. Ice not only chills drinks but, as it melts or is shaken, becomes part

of the drink itself so it needs to be given as much consideration as the other ingredients both in terms of product quality and, of course, food safety.

With the increasing requirement for conformance to hygiene and health and safety guidelines in the food service sector, it is important that food businesses can demonstrate best practice in

minimising the risk of bacterial contamination. Fully compliant for water/ice quality, safety and economy, Hoshizaki’s machines help fulfil this significant requirement with hygienic design and by using closed cell ice making system with automatic rinse and flush cycles that ensure that the ice constantly meets the requirements of HACCP based, Food Safety Programmes.

Hoshizaki’s IM, KM, and FM ranges of ice machines provide great flexibility in ice production with a wide capacity range of very high quality ice, 24 hour a day. There is a model to suit the requirements of all sectors and the different volumes within them.

It is no coincidence that venues like Eau de Vin, Ludlow Formation and Green House Restaurant by Joost in Melbourne, Rockpool Bar & Grill and Vung Tao Seafood in Perth, Zaraffa’s Coffee, Eaton Hills Hotel, The Wharf Tavern in Queensland and The Oak’s Tavern in Sydney, to name a few, have all chosen Hoshizaki ice makers.

Hoshizaki Lancer is proud to have HACCP Australia certification for its range of ice makers, ice dispensers, storage bins, upright and under counter refrigerators, freezers and beer systems - a world first. xzHoshizaki can be contacted on 1300 146 744, email [email protected] or visit www.hoshizaki.com.au

Hoshizaki is now internationally

recognised for leading in food safety as well as

quality clean ice

Hoshizaki is noted for innovative resource efficient, environmentally friendly, ice makers, adding value to the end user throgh cost saving and sustainability.

ADVERTORIAL

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other activities should be subject to charging; and how charges should be structured,” Mr McCutcheon said. FSANZ is proposing an increase in its hourly rate from $115 an hour to $180 per hour.

Mr McCutcheon said the accuracy of FSANZ’s fee structure was critical to ensuring the full cost of processing applications is received, as required by Commonwealth guidelines.

From the UK‘It’s Fresh!’ goes in-pack at M&S

Marks & Spencer became the first UK retailer to use It’s Fresh! ethylene-remover technology inside its strawberry punnets.

The retailer hopes its introduction will help reduce food waste as part of its Plan A sustainability target.

The small in-pack strip is supplied by UK firm It’s Fresh and although the technology has been used in transit packaging by other retailers in the past, M&S is the first to use it ‘in-pack’. It means that shoppers will be able to store berries in the fridge for two days longer than previously. Trials carried out by the retailer showed a minimum in-store wastage saving of four per cent during the peak summer strawberry season, which equates to some 40,000 packs. Hugh Mowat, M&S agronomist said that fruit taste will be as good six days after purchase as on the day of purchase. “This new technology is a win-win for our customers – not only will their strawberries taste better for longer, but we really hope it will help them to reduce their food waste as they no longer need to worry about eating their strawberries as soon as they buy them.”

The It’s Fresh! strip measures just 8cm x 4.5cm and does not affect the recyclability of the packaging. The active ingredient in the strip is a patented mixture of minerals and clay, offering over one hundred times greater ethylene absorption capacity compared with any other known materials. The retailer is now looking to extend the use of It’s Fresh! Across all soft-fruit packaging. “This new technology is a very exciting step forward for the fresh fruit industry and we hope that we can extend the use of it into more of our products during 2012,” added Mowat.

The patented strip is being manufactured and supplied to M&S by ‘It’s Fresh!’ – a British high tech innovations company focused on delivering comprehensive solutions for food freshness. ‘It’s Fresh!’ have supplied the technology to other UK retailers for transit packaging, however, this is the first time it is being used in packaging for consumer products.

Simon Lee It’s Fresh! director said: “Our technology is focused on food freshness designed to increase consumer satisfaction, taste and quality, through simple, safe, sustainable solutions. We are delighted to be pioneering this British technology with M&S on strawberries and are working on other products that will be in-store in the near future.”

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In this section are a few food industry snippets from around the country and overseas that came to our attention in recent months. Keep up to date with trivia as well as news!

From AustraliaAirline food never fails to escape the newsBy Michelle Ainsworth, Herald Sun

A high profile Australian airline has apologised to a Victorian mum who found maggots crawling through her airline food. Victoria Cleven, 42, was flying home from the US in May when she got a couple of packets of an Australian-made trail mix as a snack. She didn’t turn on the overhead light in the darkened plane and had started eating the nuts, raisins and grains before she realised the mix was infested with maggots. “It tasted strange, and I turned the light on and looked at the rest of the packet, and just started seeing maggots coming out of it everywhere,” Ms Cleven said.”I couldn’t talk. I was nearly throwing up. I was beside myself.” Her son, 15, checked another two packets of the mix and found they also had maggots.

The mother of two, who took a photo and video to prove her story, said she had been insulted by her treatment when she asked for compensation. An airline spokeswoman offered her a refund, but later said only about $400 of the $1600 flight cost would be refunded. She went on to say that “I got a call from the CEO of the company supplying the product to the airline who was very

apologetic, and I couldn’t have asked for anything better from him.

FSANZ looking to increase cost recoveryFood Standards Australia New Zealand (FSANZ) has released a

consultation paper on a review of its cost recovery arrangements for applications.

FSANZ Chief Executive Officer Steve McCutcheon said FSANZ had completed a detailed examination of the costs it incurs and how it calculates cost recovery charges. The review had identified that the current charges do not reflect the real cost of the services provided.

“The review focused on current categories of charging; whether

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From Italy

Mafia grip on Italian food sector putting industry at risk, report

Mafia involvement in the Italian food industry is rife, with revenue from the agriculture and food sector generating 5.6% of the entire organised crime business in the country, finds a new parliamentary report.

The study, prepared by the Italian parliamentary commission of inquiry and released at the end of last week, concludes that the food sector is worth 12.5bn to criminal groups, who are undercutting prices paid to producers, and boosting trade in counterfeit Italian foodstuffs.

The report was informed by hearings over a 12 month period from prominent food industry stakeholders such as the directors of the buffalo mozzarella and balsamic vinegar trade associations.

The parliamentary inquiry, which concluded that organized crime has entered into every aspect of food supply chain from production to transport to supermarkets, also heard from the national anti-Mafia prosecutor, Dr Pietro Grasso and, Sergio Marini, the president of Italy’s biggest farmers’ group, Coldiretti.

Price control Coldiretti claims the safety and perceived standard of Italian food

is “at risk” due to products such as olive oil and cheese being “passed off” as being of Italian orgin and branded ‘made in Italy’, but in fact obtained with cheaper, imported raw materials often of dubious quality.

The agricultural organisation claims farmers’ incomes are being hit and Italian consumers are being overcharged due to the fact that these criminal groups are dictating producer and retail prices.

“The prices of fruit from field to table even triple due to the infiltration of the underworld in the transport business,” added Coldiretti.

And Mafia investigator Grasso is calling for legislation to be amended to ensure organised crime’s control on the Italian agri-food industry is curtailed.

The parliamentary report calls for greater collaboration among international authorities to control trade in counterfeit goods and also urges more training of all the national bodies involved to hinder the manufacture of fradulent goods as well as co-operation between the Italian civil and criminal court system in this regard.

A comment from Coldiretti was not forthcoming in time for publication. http://www.foodqualitynews.com

Copyright © 2000/2012 William Reed Business Media. Reprinted with the permission of FoodQualityNews.com. This reprint does not constitute or imply any endorsement or sponsorship of any product, service, company or organization.

From Australia and ChinaGreenpeace welcome China’s GM stance

Earlier this year, the Chinese State Council released a draft proposal of a grain law that establishes legislation restricting research, field trials, production, sale, import and export of genetically modified (GM) grain seeds. The draft stipulates that no organization or person can employ GM technology in any major food product in China. “This is actually the first initiative that deals with GM food legislation at state law level,” said Fang Lifeng, the Food and Agriculture campaigner of Greenpeace China. According to a Greenpeace investigation, over the last 20 years, investment in GM technology has been 30 times that on ecological agriculture. “This is a big obstacle for the development of modern sustainable agriculture in China”, Fang continued, “China’s money must be spent on supporting food that is safe for human consumption and the production of which has taken into account environmental impacts. And GM technology has clearly failed to do either. While China is still only 4.4% of Australia’s global wheat export market, the Chinese decision will have a big impact on Australian farmers if GM wheat cultivation is authorised in Australia. The CSIRO are hoping to have GM wheat commercialised in Australia as soon as 2015. Greenpeace Australia Pacific welcomes China’s decision to put the interests of the Chinese people before the interest of transnational biotech companies, said Eric Darier, Greenpeace GM campaigner. It is vital the Australian government understands there is no market for GM wheat either nationally or internationally and that the field trials currently underway in NSW and WA risk contaminating the Australian wheat industry. “Australia’s wheat exports are worth more than $4 billion to Australian farmers”, said Darier. “Farmers are already under enormous pressure with a high Australian dollar, spiralling costs of inputs and years of drought behind them, they don’t need the threat of losing their export markets because Monsanto and Co want to commercialise GM wheat here”. xz

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ADVERTORIAL

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FACTERIACOLIFORMS

By Martin Stone - HACCP Australia

In this edition of facteria we examine not a single species or genus of bacteria, but a group known as coliforms. Various microbiological standards exist with coliforms specified and they are commonly assessed by the food industry to indicate the microbiological quality of food. Today, questions are being asked as to the relevance or usefulness of assessing the coliform levels in food.

Let’s start with what they are. Traditionally, coliforms are bacteria capable of fermenting lactose, producing acid and gas. They gram stain negative and are non-spore forming rods. Under this definition, they include genera Escherichia, Enterobacter, Klebseilla and Citrobacter. These 4 types of bacteria can be isolated from the gut of warm blooded animals which is why coliforms are often evaluated…..as an indicator of potential faecal contamination.

A few key points in regard to coliforms;

•Coliformsarenotnecessarilypathogenicandmost coliform species typically will not cause illness.

•Onlyonecoliformspecies(E.coli)isfoundexclusively in gut flora. All other coliforms can and do survive in the environment (soil and water)

•Newertestsbasedonacidproductiononlyoronthe presence of specific enzymes, enlarge the representative species list with additional species that are primarily environmental.

•Coliformsaretestedviaastatisticalmethodand results are reported as a MPN – Most Probable Number. Low counts are therefore reported as being less than (<) the limit of detection.

With this in mind, a high coliform count may not indicate faecal contamination and may be safe to consume. A high count is an indicator that unsanitary conditions may exist and the potential for faecal contamination. To confirm faecal contamination it is necessary to do further tests and evaluate for specific bacteria such as E. coli.

Coliforms have traditionally been a quick and easy test to perform relative to specific bacteria tests, however, with modern tests being developed that provide rapid and accurate E. coli evaluation, some are questioning the benefit of coliform analysis for the future. xz

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ISSUE 16 2012 HACCP AUSTRALIA | 21CONTINUED ON PAGE 22

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OPINION OPINION The TricorderLetter to the Editor from Dan Flynn of Food Safety News

Next to the Star Trek transporter, which could free us from both traffic jams and airport security lines, the Star Fleet tool we

most need now is the tricorder.We all remember the hand-held device that could scan, analyse and record, telling Captain Kirk in seconds about any new substance the Trekkers happened across on a distant planet.

The very name of the device came from

its three primary scanning functions - geological, meteorological and biological.

There were even medical and engineering upgrades to the standard tricorder.

The X Prize Foundation is offering a $10 million prize to anyone who invents a real life version of the tricorder, the Huffington Post reported late last month.

Huffpo quoted Dr. Peter H. Diamandis, chairman and CEO of the X-Prize, as saying such a device would “empower the consumer.”

It certainly would empower the consumer when it comes to food safety, would it not?

All those parents hyped up about arsenic in apple juice could just run a sample from their own bottle under the scanner and find out if it contains less than 10 parts per billion (ppb) of arsenic or not.

As long as it was not any bigger than a large microwave, we’d readily accept a larger box version of the tricorder just to get started. TV crime labs must already have working models of these devices, printing out reports on stomach contents or the results from environmental swabs.

“So, while I might be among those who don’t worry about a little arsenic, I understand why many others do!”

With one of these devices in every kitchen, we could take a half dozen hamburger patties and run them through a test for all strains of pathogenic E. coli. If they test positive, we could mail them to the American Meat Institute for further analysis.

We want our tricorder to be able to tell if the food we are testing really is organic or if it contains any ingredients from genetically modified organisms. Used widely, this device would change what we eat and it would dramatically change the food industry.

Until the X-Prize is awarded, we will have to manage to get along without it. It is inevitable, however, that technology will be developed to tell us what we really want to know.

People want to know what they are eating and drinking, and we all pretty much know that right now we do not know enough. Yes, you can read nutrition and ingredient labels, but then what?

How can parents not be confused when they read about arsenic, lead and orange juice chemicals from Brazil? They are told 10 ppb is the limit for arsenic in drinking water, 5 ppb for bottled water, but 23 ppb is OK for apple juice. Excuse me?

Almost everyone in the West has consumed more arsenic from water than the presently allowed levels. In the decade since EPA lowered the limit from 50 ppb to 10 ppb, and came through with a boatload of federal money for communities to improve water treatment, our exposure in many cases has been cut to zero.

So while I might be among those who don’t worry about a little arsenic, I understand why many others do. They do not want to hear someone from FDA say something that can cause harm is “generally safe.” They want to know how to avoid it. Period.

So whether it is arsenic or lead or various chemicals, the faster we empower consumers to do their own testing the better.

That day might be far in the future, but if I were in the food industry, I’d plan on it happening tomorrow and adjust my transparency practices accordingly. We are watching you now and we are only going to get better. xz

“Food safety misconceptions?”Recently the Technical Coordinator of Hoshizaki, global

manufacturer of ice machines, featured elsewhere in this bulletin, came face to face with a common misconception regarding ‘fitness for purpose’ for food handling. We found this interesting as it supports our efforts in establishing HACCP International/Australia Certification as a global tool for eliminating risk from non food products and services used by the food industry.

Says Roy Bates of Hoshizaki,”Recently, I had cause to be part of an email conversation from end-user, through supplier, through company salesman and the equipment manufacturer, entitled “Pseudomonas bacteria”. This was a conversation which originated from a UK, NHS facility rightly concerned about contamination and health.

[ ]

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©2012 Ecolab Pty Ltd. All rights reserved.

The end-user was demanding a piece of evidence to prove that ice from our machines protected patients from bacterial infection. The evidence he demanded actually had nothing to do with microbiological protection of the consumer, but was in fact a demand for evidence of compliance with a voluntary standard, called WRAS (Water Regulations Advisory Scheme) - designed to protect the interests of the water authorities. From the WRAS website you can find some of the aims of the scheme listed as:

• Todevelopcriteriafortestingmaterialsandfittings to assess their compliance with the Regulators’ Specifications for approved products in accordance with the Water Regulations.

• Toassesstheresultsofthetestingofmaterialsandfittings to determine their compliance with the Regulators’ Specifications and to publish up-to-date lists of satisfactory materials and fittings in the Scheme’s Water Fittings and Materials Directory.

The code of practice is primarily designed to ensure that precautions are in place to prevent contamination of mains drinking water from, for instance, materials or backflow into the supply point.

This set me thinking – how widespread is the misunderstanding of these various “compliances” and if the manufacturer had proved compliance as demanded – would the end user be satisfied and install the equipment? I am not suggesting the equipment was in any way unsafe, but a certificate to prove that the equipment can be safely connected to a water supply has very little to do with what comes out of the dispensing nozzle of an ice making machine!

It is a little worrying if my assumption is fact. Could outbreaks of bacterial epidemics be more prevalent because of a widespread misunderstanding of the safety “certificates”, or is this an isolated incident?

After reading and digesting HSE information sheet “Hygienic design of machinery in the food and drink industry”, I found no mention of this particular “certificate” being a requirement – or even desirable, but what I did find is guidelines and requirements which exactly matched what HACCP International/Australia could offer through their assessment and certification scheme.

I sincerely believe the some customers can be misinformed or misguided and need the expert support and advice of someone like HACCP International/Australia, to ensure that real food-grade standards are achieved and upheld. xz

Roy Bates of Hoshizaki

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Companies can invest a considerable amount of time and resources into creating a safe work environment, developing food safety working practices and processes, but what about the people who work in these environments on a day to day basis? At Chandler Macleod, we believe that safety is a mindset and hiring people with a propensity for safe working can have a flow on effect to the safety of employees, safe food manufacturing and productivity.

For our FMCG manufacturing clients, our holistic approach of sourcing, assessing and developing people, teams and organisations is geared around safety. We believe the conventional way of hiring new employees or contractors by resume, interview and reference check is not enough information to determine whether or not they are likely to be safe workers and a good fit with the role and company. Chandler Macleod helps mitigate company risks by adopting our BestFit™ methodology, our commitment to facilitating the best match between the person, job, work environment and organisational culture. Part of the BestFit™ methodology is psychometric testing, which for the FMCG employees assesses a range of behavioural attributes and skill sets including problem solving, task focus and

attitudes towards service and teamwork. Backed by a 50 year history in psychometric testing, these assessments are researched and developed by trained psychologists and are tailored to match the criteria required by the role and company.

Utilising our BestFit™ methodology first hand, Chandler Macleod also offer FMCG companies managed workforce solutions. We understand the peaks and troughs of the FMCG industry, and the importance of having a dynamic workforce in order to keep up with the demands of the fast paced marketplace.

Chandler Macleod goes beyond just sourcing and supplying staff that have a propensity to safe working, we develop them. We offer HACCP awareness programs with our accredited HACCP awareness trainers and also have capabilities in facilitating safety induction training that is tailored to suit FMCG’s manufacturers.

For further information on Chandler Macleod’s specialist FMCG holistic workforce, recruitment and HR advisory services contact Chris Bird, National Sector Manager on 0438 196 989 or email [email protected] xz

Food sAFETy By SaFe wORkInG peOpLe

ADVERTORIAL

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BaitSafe™ is a pest control product like no other. A cleverly designed rodent bait-station, it can easily be installed within a food facility particularly in areas that are difficult to access. BaitSafe™ can be fitted to ceilings, eaves, external stud walls, lean too’s, sub floors, virtually anywhere that rats and mice live and breed. BaitSafe’s™ patented locking system prevents accidental opening of the bait station thus denying access to the poisons located within. The only way a BaitSafe™ bait station can be opened is by use of the BaitSafe™ tool.”

BaitSafe™ is MakeSafe’s™ first product in a line of innovation. Referred to as the “Next Generation in Bait Station Technology,” BaitSafe™ has under gone 2 years of extensive field testing preparing for the product launch at the FAOPMA Conference at the Adelaide Convention Centre on July 11.

Prior to the product’s release, BaitSafe™ has already proven to be a winner amongst its peers. Gary McMahon CEO and Co-Inventor said “The Collison Award and HACCP Australia Certification for use in the Food Industry add depth and credibility to BaitSafe™. We are not just telling people how unique and safe BaitSafe™ is, we’re proving it.”

The challenge to keep food preparations areas vermin free is not always simple. No matter how conscientious and professional the treatments maybe, if vermin have continual access, via the wall cavity, the problem will not be solved.

The search for a solution to this problem began in a ‘food’ environment (actually a family barbeque!) when a mouse was seen escaping from a weep hole. John Flint, Product Development Manager at Weepa Products said “The challenge was to create a barrier that would still allow adequate ventilation. Blocking weepholes can lead to a range of disastrous outcomes down the track.”

The outcome was a range of pest control products for installation either during or after construction which are easy to install and, being HACCP Australia certified, provide a conforming and food-safe solution.

Says Vikki Baker of HACCP Australia “All facility managers at food premises should take a few minutes to review their buildings – this simple step could make a big difference to controlling pests and the associated risks. We love a simple and safe solution and Weepa certainly has one with these products.” xz

Some examples of BaitSafe’s™ uses other than commercial food applications are, homes, Apartments, Aged Care Facility’s, Child Care Centres, Schools and Hospitals just to name a few.

As the team at MakeSafe™ say “If you must bait for rodents, think food safety, think environment, think BaitSafe™”. xzBaitSafe™ can be contacted on 1300 065 467 or email [email protected] or visit www.baitsafe.com.au

For more information, contact Weepa on 07 3844 3744 or visit www.weepa.com.au.

Pest control problems in food premises starts at the design and

building stage.

Make sure your builders cover this.

A look at two effective and economic pest control devices

ideal for the food industry.

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26 | HACCP AUSTRALIA ISSUE 16 2012

HOTLINKS

Bad Bug book 2nd editionhttp://www.fda.gov/Food/FoodSafety/ FoodborneIllness/FoodborneIllness FoodbornePathogensNaturalToxins/ BadBugBook/default.htmThe 2nd edition is here and we are excited! This document is brilliant and provides information on all that we worry about in regard to food poisoning agents. Technically robust with excellent ‘consumer’ sections also, this is a must download for all interested in food safety.

Take tasty photoshttp://www.photoble.com/photography -tips-tricks/10-food-photography-tips-to- make-it-look-tastyFood photography is an art form that many have not mastered. Here are some tips for those interested in food photography as either a hobby or if you want to make DIY brochures for your products.

Even tastier photoshttp://www.learnfoodphotography.com/ This site provides the masterclass of food photography with blogs and articles from leading photographers and stylists. Follow this page and watch your snaps improve!

Can I still eat this?http://www.foodsafety.govt.nz/elibrary/ industry/guide_calculating-contains_ background.pdfThe food industry has a duty to declare shelf life on packaged foods and this guide gives an overview of how it all works. Shelf life determination is very important…. Don’t get it wrong!

US food illness outbreakshttp://www.foodsafetynews.com/sections/foodborne-illness-outbreaks/ Absolutely frightening information where details of outbreaks are listed in the USA. Multiple deaths and hundreds ill are certainly not rare occurrences reported. With over 75,000,000 illness events leading to some 5000 deaths in 1999, this site tracks current events as they unfold across the US. To compare population apples with apples for Australia, simply divide by 14.

The mother of all graveyardshttp://www.famaker.com.au/ With over 10 acres of food equipment, F. A. Maker is one of the largest dealers in 2nd hand processing equipment in the Southern Hemisphere. An excellent option when building a pilot operation and plenty of possibilities when scaling up your facility. xz

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ISSUE 16 2012 HACCP AUSTRALIA | 27

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28 | HACCP AUSTRALIA ISSUE 16 2012

“These products are food safe”

An introduction to HACCP Australia’s certification and endorsement process for products and services supporting the food industry can be found on page 30. Below, please find a list of companies supplying products or services certified by HACCP Australia

CaTeRInG eQUIpMenT ESWOOD AUSTRALIA Manufacturers of industrial dish and glass washers 1800 013 123 MACKIES ASIA PACIFIC Food safe bread loaf pans and bakery trays 02 9708 2177 TOMKIN AUSTRALIA Food safe kitchen equipment 02 8665 4675 CLeanInG eQUIpMenT BAXX AUSTRALIA Equipment for the elimination of airborne pathogens 02 9939 4900 EDCO (EDGAR EDMONDSON) Cleaning aids and equipment 02 9557 4411 ED OATES PTY LTD Full range of food grade cleaning equipment 1800 791 099 SABCO Scourers, sponges, cloths and cleaning aids 1800 066 522 STEAMASTER Hot and cold water pressure cleaners 02 9796 3433 CLeanInG CHeMICaLS 3M Scotch-Brite™ anti-bacterial cleaner 136 136 AUST STEAM CLEANING & MAINTENANCE SYS. All purpose cleaning & disinfectant products 07 5599 8410 DEB AUSTRALIA Skin care and hand cleaning soaps for food handlers 1800 090 330 ECOCLEAN AVANTI CHEMICALS Cleaning chemicals for food and agri. businesses 07 5549 3666 SEJ SOLUTIONS “Shining Armour” stainless steel cleaner & rejuvenator 1300 055 818 CLeanInG anD MaInTenanCE ACE FILTERS Food grade cooking oil filters 1300 555 204SeRVICeS TO THe FOOD AERIS HYGIENE Specialist cool room and cool room motor cleaning services 1300 790 895InDUSTRy BORG CLEANING Specialist contract cleaning services for food premises 03 9463 1300 CHALLENGER CLEANING SERVICES Specialist contract cleaning services for food premises 02 9993 0562 ECOWIZE Hygiene and sanitation service providers to the food industry 02 9805 9200 FASTKIL HEALTH & HYGIENE SERVICES (FIJI) Hygiene and sanitation service providers to the food industry (679) 3100047 ICE CLEAN INDUSTRIES Residual free dry ice cleaning 02 8796 3008 INTEGRATED PREMISES SERVICES P/L Specialist contract cleaning services for food premises 1800 651 729 ISS HYGIENE SERVICES Washroom services for the food industry and premises 1300 656 531 MAGIC TANK Soak tank & cleaning solution for catering equipment 0421 669 915 METROPOLITAN FILTERS Filters and filter services for range hoods and food facilities 1300 653 536 OZ TANK SS deep cleaning tanks and systems for pans and trays 1300 668 866 PINK HYGIENE SERVICES Bathroom services for the food industry and premises 1300 731 234 TOTAL EXHAUST CLEANING CONTRACTORS Specialist cool room, hoods and kitchen cleaning services 0418 192 025 WASH IT AUSTRALIA Food transport vehicle cleaning & sanitation services 1300 927 448 CLeanInG MaTeRIaLS 3M Scotch-Brite™, Cleaning Chemicals, Scourers and sponges 136 136 BUNZL Kwikmaster range of scourers 03 9590 3000 CARLISLE FOOD SERVICE PRODUCTS Food safe brush ware 0433 946 363 CLOROX AUSTRALIA Chux™, Oso™ and Glad™ range of materials 02 9794 9500 CONCEPT LABOTATORIES PTY LTD Suppliers of sanitising hand gel and sanitising wipes 07 5493 8433 DEB AUSTRALIA Disposable cleaning wipes 1800 090 330 DOUBLE – E ENVICLEAN Food safe absorbent material for spills 1800 043 280 EDCO (EDGAR EDMONDSON) Disposable cleaning wipes 02 9557 4411 ED OATES PTY LTD Full range of kitchen cleaning materials 1800 791 099 ITW POLYMERS AND FLUIDS Food safe aerosol cleaner 02 9757 8800 LALAN GLOVES SAFETY CARE Food grade cleaning materials 03 9706 5609 MEDIVAC Disposable cleaning wipes for the food industry 03 5436 1100 PALL MALL Scourers and floor pads 02 9584 8644 SABCO Scourers, sponges, cloths and cleaning aids 1800 066 522 SCA HYGIENE AUSTRALASIA Tork premium colour coded specialist cloths 1800 234 613 CLOTHInG - DISpOSaBLe GLOVeS EMLOTTE PTY LTD Waterproof finger cots for dressings & bandages 02 4773 8171anD pROTeCTIVe weaR KIMBERLY – CLARK PROFESSIONAL Disposable gloves for the food Industry 02 9963 8858 LALAN GLOVES SAFETY CARE Disposable gloves for the food Industry 03 9706 5609 LIVINGSTONE INTERNATIONAL Disposable gloves for the food industry 02 8344 7252 MEDIRITE AUSTRALIA Disposable and re- usable gloves for the food industry 02 9676 8113 PARAMOUNT SAFETY PRODUCTS Disposable gloves for the food industry 03 9762 2500 RCR INTERNATIONAL Gloves and disposable protective wear 03 9558 2020 STEELDRILL HEALTH AND SAFETY PTY LTD Disposable gloves for the food industry 03 9790 6411 SCA HYGIENE AUSTRALASIA Tork premium disposable non woven cloths 03 9550 2999 YAP TRADING COMPANY Disposable gloves for the food industry 02 9826 8299 FaCILITy FIXTUReS anD FIT OUT ALBANY ASSA ABLOY Automatic rapid close doors 1300 666 232 CARONA GROUP Coldshield’s PVC flexible doors for food premises 1800 462 233 DYSON APPLIANCES Suppliers of food safe hand dryer 02 9540 0400 HALTON INTERNATIONAL Suppliers of extraction hoods & ventilation devices 0412 702 145 MANTOVA Food grade shelving and storage solutions 02 9632 9853 PHILIPS LIGHTING Food safe light fittings for food handling facilities 02 9947 0000 PHOENIKS Suppliers of Hidria Gif ventilation systems 1300 405 404 THORN LIGHTING Food safe lighting and fit out solutions for food handling facilities 1300 139 965 UNIVERSAL FOOD SERVICE DESIGN PTY LTD Consultant and designer of food handling facilities 02 4329 0630 FLOORInG waLLS anD MaTTInG 3M Specialist safety matting for food and beverage areas 136 136 ALTRO SAFETY FLOORING AND WALLING Specialist food premises flooring & wall panels 1800 673 441 BASF CONSTRUCTION CHEMICALS UCRETE Flooring System 1800 333 048 BETHELL FLOORING Supplier and installers of specialist food premises flooring 07 3865 3255 BLUESCOPE STEEL Colorbond® Anti-bacterial Coolroom Panelling Products (quote 2222) 1800 022 999 DEFLECTA CRETE SEALS Anti-bacterial flooring product and services 03 9318 9315 GENERAL MAT COMPANY (THE) Specialist safety matting for food and beverage areas 1800 625 388 PALL MALL MANUFACTURING Specialist safety matting for food and beverage areas 1300 676 807 ROXSET AUSTRALIA Supplier and Installers of specialist food premises flooring 02 9988 4822 FOOD SeRVICe eQUIpMenT AACLAIM QUALITY SALES Food service and food storage light equipment 02 9525 1049anD UTenSILS KENCAN AUSTRALASIA Suppliers of Moooi and Cool Blue disposable piping bags 07 3273 8111 LANCER BEVERAGE SYSTEMS Draught beer dispensing system 08 8268 1388 SKANISCO Supplier of Kee-seal™ disposable piping bags 07 32793358 SPM DRINK SYSTEMS Soft serve dispenser machine 0438 837 246 TOMKIN AUSTRALIA Colour coded catering utensils, catering equipment and piping bags 02 8665 4675 FOReIGn BODy IDenTIFICaTIOn SMITH DETECTION X-ray inspection and foreign object detection equipment 02 8338 9722 WJB ENGINEERING Magnetic separation technology and services 1800 835 858

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ISSUE 16 2012 HACCP AUSTRALIA | 29

HanD SOapS anD BaRRIeR CHEMPACK SUPPLIES Food grade bathroom paper and dispensers 02 9542 5822CReaM CONCEPT LABORATORIES Food grade hand soaps 07 5493 8433 DEB AUSTRALIA Food grade hand soaps 1800 090 330 KIMBERLY – CLARK PROFESSIONAL Food grade hand soap, barrier cream and disposable towelling 02 9963 8858 ICe MaCHIneS HOSHIZAKI LANCER PTY LTD Ice machines for hotels, restaurants and catering outlets 1300 146 744 ICE MASTER SYSTEMS Ice machines for hotels, restaurants and catering outlets 1800 022 023 KOOLER ICE Ice Vending machines 1800 247 423 kITCHen COnSUMaBLeS 3M Scotch-Brite™, Cleaning Chemicals and Scourers 136 136 CLOROX AUSTRALIA Glad™, Chux™ and Oso™ range of materials 02 9794 9500 EDCO (EDGAR EDMONDSON) Suppliers of food grade kitchen consumables 02 9557 4411 ED OATES PTY LTD Full range of kitchen consumables 1800 791 099 LALAN GLOVES SAFETY CARE Suppliers scourers, sponges and consumables 03 9706 5609 LaBeLS – FOOD GRaDe LABEL POWER Food safe labels for food products and food retail 1300 727 202 OMEGA LABELS Beverage packing material & labels 1800 028 924 P & I PTY LTD Supplying paperboard packaging and labels 02 8707 7109 WEDDERBURN Food safe labels for food products and food retail 1300 970 111 LUBRICanTS – FOOD GRaDe LANOTEC AUSTRALIA Suppliers of food grade lubricants 07 3373 3700 ITW POLYMERS AND FLUIDS Suppliers of food grade lubricants 02 9757 8800 ManaGeMenT SySTeMS SHADOW ORGANISATION Audit, compliance and monitoring systems 02 8448 2090 ManUFaCTURInG eQUIpMenT AIR & GAS SOLUTIONS Compressed air piping systems in food manufacturing processes 1300 1300 24anD COMpOnenTS ALLIANCE SEALING Plastic and rubber sealing components for food processing 02 9947 9259 BSC MOTION TECHNOLOGY Food grade bearings and housings 03 9560 3222 COMPAIR AUSTRALASIA LTD Servicing and maintenance of compressed air systems 1300 134 952 ENMIN PTY LTD Manufacturers of food grade feeder equipment 03 9800 6777 FCR MOTION Manufactures of food grade geared motors and inverter 03 9362 6800 LAFERT ELECTRIC MOTORS/ SCORPION Stainless steel electric motors for food processors 03 9546 7515 SICK PTY LTD Food safe switches, sensors & sensor solutions 1800 334 802 SMC PNEUMATICS Suppliers of pneumatics and valves for food manufacturing 1800 763 862 paCkaGInG MaTeRIaL ACHIEVE AUSTRALIA Repacking of consumables and food products 1800 106 661anD eQUIpMenT ASTECH PLASTICS Supplier of food safe pails & lids 1300 133 531 DALTON PACKAGING Manufacturers of paper bags and products for the food industry 02 9774 3233 FLEXPACK Manufacturers and printers of film packaging 07 3217 0999 MICROPAK PTY LTD Manufacturers of food grade packaging materials 02 9646 3666 NETPACK Suppliers of food grade netting to small goods manufacturers 02 9604 4950 RCR INTERNATIONAL Food grade pallet and crate covers 03 9558 2020 peST COnTROL eQUIpMenT AGSERV Suppliers of “Brandenburg” flying insect control 07 3255 5572anD MaTeRIaLS BASF CHEMICALS Suppliers of Roguard bait stations 1800 006 393 (BASF) GOLIATH, PHANTOM & STRATAGEM Suppliers of rodent and insect control materials 1800 006 393 BAYER Suppliers of rodent and insect control materials 03 9248 6888 BELL LABORATORIES Suppliers of rodent control materials and stations 0427 802 844 EKO RODENT Distributors of the ‘ecomille rodent eradication equipment 07 3206 4600 MAKESAFE BaitSafe™ rodent bait-station device 1300 065 467 PEST FREE AUSTRALIA PTY LTD Specialist electronic vermin elimination devices 02 4969 5515 STARKEYS PRODUCTS Range of insect control devices 08 9302 2088 ULTRA VIOLET PRODUCTS Insect trapper device 1800 081 880 WEEPA PRODUCTS PTY LTD Weep hole protection devices for new or retro application 07 3844 3744 peST COnTROLLeRS (FIJI) AMALGAMATED PEST CONTROL Specialist pest control services for the food industry (679)6665462 FASTKIL PEST CONTROL SERVICES Specialist pest control services for the food industry (679)3100047 peST COnTROLLeRS (aLL STaTeS) RENTOKIL National pest control services for the food industry 1300 736 865 SCIENTIFIC PEST MANAGEMENT National pest control services for the food industry 1300 139 840 peST COnTROLLeRS (nSw) AEROBEAM PROFESSIONAL PEST MGNT Specialist food premises pest management 02 9636 5840 AMALGAMATED PEST CONTROL Specialist pest control services for the food industry 13 19 61 ANT– EATER ENVRONMENTAL SERVICES Specialist pest control services for the food industry 1300 551 333 CPM PEST & HYGIENE SERVICES Specialist pest control services for the food industry 02 9674 5499 CORPORATE PEST MANAGEMENT Specialist pest control services for the food industry 02 9311 1234 EAGLE PEST CONTROL Specialist pest control services for the food industry 02 9748 0066 ECOLAB PTY LTD Specialist pest control services for the food industry 13 62 33 HACCP PEST MANAGEMENT Specialist food premises pest management services 02 9922 3743 ISS PEST CONTROL Specialist pest control services for the food industry 13 14 40 KNOCK OUT PEST CONTROL PTY LTD Specialist pest control services for the food industry 02 9545 4455 STOP CREEP PEST CONTROL Regional pest control services for the food industry 02 9371 3911 TERMIMESH PEST MANAGEMENT Specialist pest control services for the food industry 13 73 78 peST COnTROLLeRS (QLD) AMALGAMATED PEST CONTROL Specialist pest control services for the food industry 13 19 61 ECOLAB PTY LTD Specialist pest control services for the food industry 13 62 33 GOODE PEST CONTROL Specialist pest control services for the food industry 1300 13 12 14 ISS PEST CONTROL Specialist pest control services for the food industry 13 14 40 peST COnTROLLeRS (VIC) AMALGAMATED PEST CONTROL Specialist pest control services for the food industry 13 19 61 DAWSON’S AUSTRALIA Specialist pest control services for the food industry 0411 131 650 ISS PEST CONTROL Specialist pest control services for the food industry 13 14 40 PESTAWAY AUSTRALIA PTY LTD Specialist pest control services for the food industry 1800 33 00 73 PROTECH PEST CONTROL Specialist pest control services for the food industry 1300 780 980 STATEWIDE PEST Specialist pest control services for the food industry 1800 136 200 TRAPS PEST CONTROL PTY LTD Specialist pest control services for the food industry 03 9390 6998 peST COnTROLLeRS (wa) ISS PEST CONTROL Specialist pest control services for the food industry 13 14 40 TERMIMESH PEST MANAGEMENT Specialist pest control services for the food industry 13 73 78 ReFRIGeRaTIOn – GOVeRnORS, CAREL Temperature controllers and supervisors for refrigeration 02 8762 9200eQUIpMenT anD DaTa COOLSENSOR eCube Temperature mimicking devices 07 3395 4898 DIGINOL Data loggers and data services for temperature control 07 3206 3079 ONERGY PTY LTD Distributors of EndoCube,improving temp monitoring and energy use 03 8844 5557 ReFRIGeRaTORS anD AERIS HYGIENE SERVICES PTY LTD Specialist cool room and cool room motor cleaning services 1300 790 895ReFRIGeRaTIOn SeRVICeS MELBOURNE REFRIGERATION SERVICES Refrigeration installation and repair 1800 441 718 REJUVENATORS (THE) Specialist cool room cleaning and rejuvenation services 0407 292 826 STaFF ReCRUITMenT CHANDLER MACLEOD Specialist HACCP trained workforce solutions for the food industry 0438 196 989 THeRMOMeTeRS anD 3M TL 20 Temperature logger for logistics 136 136MeaSURInG DeVICeS TESTO PTY LTD Specialist thermometers and oil testers for use in the food industry. 03 8761 6108 TRanSpORT COnTaIneRS HILLS INDUSTRIES Food grade pallets and storage solutions 07 3212 9588anD paLLeTS PIPI GROUP Food safe pallets and freight solutions 0433 086 028 SCHUTZ DSL (AUSTRALIA) PTY LTD Food safe storage and transportation palletcons 1800 336 228 VIP PACKAGING Food grade intermediate bulk containers 02 9728 8999

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30 | HACCP AUSTRALIA ISSUE 16 2012

These products are food safeThe HaCCp australia certificate of conformance (often

referred to as a ‘CoC’) is particularly aimed at those organisations that are required to supply ‘food safe’, ‘compliant’ or ‘HaCCp approved’ products and services to their food safety conscious customers. Such products or services are usually those that have incidental food contact or might significantly impact food safety in their application. Food safety schemes, particularly the leading ones which are GFSI endorsed, require food businesses to subject many such products to a ‘due diligence’ process and the HaCCp australia certification is designed to meet this. This independent assessment and verification of fitness for purpose offers assurance to the buyer or user that HaCCp food safety protocols will not be compromised in using such a product or service correctly and that such a product is ‘fit for purpose’.

Certified products have been rigorously reviewed by HaCCp australia’s food technologists and, in their expert estimation, are manufactured and designed to meet all the appropriate food safety standards. In performing the assessment, they look for ‘world’s best’ in terms of food safety features and characteristics. The food technologists undertaking these reviews all have extensive industry and manufacturing experience. Only products that are assessed as meeting the criteria can carry the mark. Quite often, organisations are required to make modifications to the product, design, delivery, literature or recommendations in order to comply. This process is therefore particularly useful for products that are designed for many industrial applications.

Page 31: HACCP AUSTRALIA - HACCP International

Please Fax Back to : 1300 883 302

Phone: 1300 133 531 Fax: 1300 883 302

Please send free sample 1L 2L 4L 5L 10L 15L 20L

I would like to see a sales representativeI would like a formal quote

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Please Fax Back to : 1300 883 302

Phone: 1300 133 531 Fax: 1300 883 302

Please send free sample 1L 2L 4L 5L 10L 15L 20L

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Please Fax Back to : 1300 883 302

Phone: 1300 133 531 Fax: 1300 883 302

Please send free sample 1L 2L 4L 5L 10L 15L 20L

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Details:Company Name Contact Name

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Please Fax Back to : 1300 883 302

Phone: 1300 133 531 Fax: 1300 883 302

Please send free sample 1L 2L 4L 5L 10L 15L 20L

I would like to see a sales representativeI would like a formal quote

Details:Company Name Contact Name

Postal Address Post Code

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Check out our Quantity Buy Pallet - Prices

Fax Back Response Form

Plastics

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from the Manufacturer $ave $$$No Orders

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Phone or fax for a free sample, a quote or to see a sales

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Ask us how to save thousands of dollars per year in your equipment cleaning cost of chargrills, stove tops, extraction filters etc.

NUMBER ONE IN CLEANING KITCHEN EQUIPMENT

Oz-Tank Qld

1300 66 88 66www.oztank.com.au

Non caustic HACCP accredited soak tank system

Page 32: HACCP AUSTRALIA - HACCP International

WHAT ALL THE BEST, FOOD SAFE EQUIPMENT

IS WEARING

For more information on the non food product certification scheme and its benefits

or to find food safe products, materials and equipment

that best support the food industry, visit:

HACCP AUSTRALIAeliminate the hazard - reduce the risk

www.haccp.com.au

or call our Sydney office on:02 9956 6911

Only products that carry HACCP Australia certification are advertised in this bulletin. They have been thoroughly examined by food technologists to assess their suitability in terms of food safety for use in food operations employing a HACCP based safety programme.

HA

CC

P A

US

TR

AL

IA


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